BUTTERMILK FRIED CHICKEN
Provided by Food Network
Categories main-dish
Time 12h50m
Yield Makes 16 pieces
Number Of Ingredients 20
Steps:
- For the brine: Combine all the ingredients in a large pot, cover, and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and cool completely before using.
- Rinse the chickens and place the chickens in the cold brine and refrigerate overnight or for up to 12 hours. Remove the chicken from the brine and pat the chicken dry, removing any herbs or spices sticking to the skin.
- Bring the peanut oil to 340 degrees F. in a 6 quart saute pan.
- Mix the coating ingredients together in a bowl and place the buttermilk in a second container. Just before frying, dip each piece of chicken into the coating, patting off the excess, then into the buttermilk and back into the coating. Place the chicken on a parchment lined sheet tray.
- When the oil has reached the proper temperature, carefully lower the pieces of dark meat into the oil. The temperature of the oil will decrease. Adjust the heat as necessary to bring the oil to proper temperature. Fry the dark meat for about 13 minutes, to a deep golden brown, cooked throughout and very crisp. Remove the chicken to a tray lined with paper towels and sprinkle with salt.
- Carefully add the white meat to the oil and fry for 6 to 7 minutes until cooked.
- Remove to the tray, sprinkle with salt and turn off the heat under the oil. Let the chicken rest for a few minutes to cool slightly. It is very hot when it comes out of the oil.
BUTTERMILK FRIED CHICKEN
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 8h40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the marinade, in a medium bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons salt, and 1 teaspoon black pepper.
- With a rolling pin or a meat mallet, pound the chicken breasts between 2 sheets of parchment paper until they are evenly 1/2 inch thick. Slice each chicken breast in half crosswise so you have 2 pieces approximately the same size.
- Add the chicken to the marinade, cover with plastic wrap, and refrigerate for at least 8 hours but not more than 24 hours.
- Meanwhile, in a medium bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon salt, and 1 1/2 teaspoons black pepper and set aside.
- When ready to cook the chicken, preheat the oven to 250 degrees. Place a sheet pan with a baking rack on it in the oven.
- Pour the oil into a medium (9-inch round x 4 1/2-inch high) Dutch oven, such as Le Creuset, fitted with a candy thermometer, until the oil is 2 inches deep. Heat the oil over high heat until the temperature reaches 350 degrees.
- Meanwhile, lift the chicken from the marinade, dredge it well in the flour mixture, submerge it again in the marinade, then dredge again in the flour mixture, dusting off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.
- When the oil is 350 degrees, lower three pieces only(!) carefully into the oil with a slotted spoon and adjust the heat to keep the oil at 350 degrees. Don't crowd the chicken! Cook for 5 minutes exactly, turning once to brown evenly. With the slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Fry the remaining three pieces, sprinkle all the chicken with salt, and serve hot.
BUTTERMILK FRIED CHICKEN
Steps:
- Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour.
- Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 360.
- Mix the flour, paprika, 1/4 teaspoon pepper and the garlic powder in a shallow bowl. Remove the dark meat from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour, place in the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels.
- Reheat the oil to 360 degrees F. Repeat with the chicken breasts and wings, frying for about 15 minutes. Serve hot or at room temperature.
BUTTERMILK FRIED CHICKEN
Follow this step-by-step recipe for foolproof fried chicken - dip in buttermilk batter for a golden, seasoned crust and sweet, tender chicken
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course, Supper
Time 1h10m
Number Of Ingredients 18
Steps:
- Put all the dry brine ingredients in a large dish. Add the chicken, toss to coat well, then cover and chill for 12-24 hrs.
- Put all the spiced flour ingredients in another dish or a large bowl, add a good grind of black pepper and combine well.
- Put the buttermilk and egg in another bowl and lightly whisk until well combined.
- Start to coat the chicken. Using one hand, dip the pieces in the buttermilk, making sure they are completely coated.
- Using your other hand, roll the chicken in the spiced flour until covered all over.
- Place the chicken on a wire rack with a baking tray underneath. Now you're ready to start frying.
- Fill a deep cast-iron frying pan or heavy- based medium saucepan half full with oil and heat until the temperature reaches 170C on a cooking thermometer. Put a wire rack on a second tray, ready to drain the fried chicken.
- Heat oven to 160C/140C fan/gas 3. Place 3-4 pieces of chicken into the hot oil. Don't overcrowd the pan. Cook for 10-12 mins. Poke your thermometer into the meat next to the bone - it will be cooked when it reaches 73C.
- The oil temperature will drop when you add the chicken - adjust the heat to keep it steady at 140C during the cooking process. Once cooked, transfer to the clean wire rack and keep warm in the oven. Bring the oil back to 170C before cooking the next batch. Serve with your choice of sides.
Nutrition Facts : Calories 476 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 36 grams protein, Sodium 2.6 milligram of sodium
More about "ad hocs buttermilk fried chicken food"
CLASSIC BUTTERMILK FRIED CHICKEN - THE CHUNKY CHEF
Web Sep 29, 2020 Coat chicken in flour. Shake off excess buttermilk, coat well in flour, then shake off excess. Add chicken to oil. Carefully drop chicken, away from you so you avoid splatters, about 3 pieces at a time, …
From thechunkychef.com
From thechunkychef.com
BUTTERMILK FRIED CHICKEN - THE LITTLE EPICUREAN
Web May 14, 2013 Shake off excess flour, dip into buttermilk and allow excess liquid to go back into the buttermilk bowl. Dip into second bowl of flour, coating both sides of …
From thelittleepicurean.com
Estimated Reading Time 6 mins
From thelittleepicurean.com
Estimated Reading Time 6 mins
- In a sauce pot, combine all the ingredients except for the water. Add ½ gallon of water. Bring to a boil and stir until salt dissolves. Remove from heat. Add remaining ½ gallon of ice cold water. Brine should be cold before using. If the ice cold water has not cooled down brine, place in fridge until chilled.
- Remove chicken from the brine. Rinse clean under running cold water. Pat dry with paper towels or allow to air-dry. Let it come to room temperature before using.
THE BEST FRIED CHICKEN RECIPE EVER - FIFTEEN SPATULAS
From fifteenspatulas.com
5/5 (17)Total Time 8 hrs 40 minsCategory Main CoursePublished Mar 3, 2023
RESTAURANT RECIPE: BUTTERMILK FRIED CHICKEN FROM AD HOC
Web Jan 29, 2020 Remove the chicken to a tray lined with paper towels and sprinkle with salt. Carefully add the white meat to the oil and fry for about 6 to 7 minutes until cooked. …
From thekitchn.com
Estimated Reading Time 4 mins
From thekitchn.com
Estimated Reading Time 4 mins
AD HOC - YOUNTVILLE, CA | TOCK
Web Apr 10, 2023 What was once a temporary concept has now become a permanent fixture. Opened in 2006, Ad Hoc is Chef Thomas Keller’s restaurant showcasing American …
From exploretock.com
From exploretock.com
OUR MENU | THOMAS KELLER RESTAURANT GROUP
Web Our Buttermilk Fried Chicken is available on Fridays and Saturdays for lunch at Ad Hoc. Sign Up for Daily Menu Easter Brunch Menu Easter Dinner Menu About Reservations …
From thomaskeller.com
From thomaskeller.com
AD HOC FRIED CHICKEN AND WAFFLES | WILLIAMS SONOMA
Web Preheat an oven to 200°F. Place a wire rack on a baking sheet. In a large bowl, whisk the egg yolks. Whisk in the buttermilk, butter and vanilla. Over a sheet of waxed paper, sift …
From williams-sonoma.com
From williams-sonoma.com
BUTTERMILK FRIED CHICKEN - SUGAR AND SOUL
Web Sep 23, 2021 Combine the chicken, salt, pepper, garlic, dried mustard, paprika, and sage together in a large bowl. Stir together to coat the chicken evenly. Pour in the buttermilk …
From sugarandsoul.co
From sugarandsoul.co
BUTTERMILK FRIED CHICKEN! - REVIEW OF AD HOC, YOUNTVILLE, CA
Web May 19, 2018 Ad Hoc: Buttermilk Fried Chicken! - See 1,374 traveler reviews, 509 candid photos, and great deals for Yountville, CA, at Tripadvisor.
From tripadvisor.com
From tripadvisor.com
BUTTERMILK FRIED CHICKEN (KTINA'S VERSION FROM THOMAS KELLER'S …
Web Feb 8, 2023 Ad Hoc Buttermilk Fried Chicken Thomas Keller's perfect buttermilk fried chicken is a must-have at his Yountville restaurant, Ad Hoc. Make it yourself any time …
From similarrecipe.com
From similarrecipe.com
BUTTERMILK FRIED CHICKEN - MENU - AD HOC - YOUNTVILLE - YELP
Web Ad Hoc Menu Main Buttermilk Fried Chicken Buttermilk Fried Chicken blistered tfl peppers, sausage, pink lady apples red beans & rice See more photos Menu may not be …
From yelp.com
From yelp.com
THOMAS KELLER'S BUTTERMILK FRIED CHICKEN | D'ARTAGNAN
Web RECIPE Ingredients 2 Organic Free-Range Chickens, 2 1/2- to 3-lb each 1 gallon Chicken Brine (See Step 1) Peanut or canola oil, for deep-frying 1 quart buttermilk Salt and …
From dartagnan.com
From dartagnan.com
BUTTERMILK FRIED CHICKEN INSPIRED BY THOMAS KELLER - JESSICA GAVIN
Web Aug 21, 2019 Coating and Dredging. In a large bowl combine flour, garlic powder, onion powder, paprika, cayenne, salt, and pepper. Pour the buttermilk into a separate bowl …
From jessicagavin.com
From jessicagavin.com
“AD HOC” FRIED CHICKEN (ADAPTED) – KTINA'S KITCHEN
Web Nov 18, 2020 Line a sheet tray with parchment paper. Pour enough oil into a large pan with at least 5” sides so that it comes to at least 3” deep. Turn on heat to medium high to heat …
From ktinaskitchen.com
From ktinaskitchen.com
LEMON-BRINED FRIED CHICKEN RECIPE - THOMAS KELLER
Web Aug 3, 2022 Put the buttermilk in a large, shallow bowl. Working with a few pieces at a time, dip the chicken in the buttermilk, then dredge in the flour mixture, pressing so it …
From foodandwine.com
From foodandwine.com
RECIPE: AD HOC BUTTERMILK FRIED CHICKEN – THE MERCURY …
Web May 5, 2010 6 cups flour ¼ cup garlic powder ¼ cup onion powder 1 tablespoon plus 1 teaspoon each paprika, cayenne and kosher salt 1 teaspoon pepper 1. Cut each …
From mercurynews.com
From mercurynews.com
THE BEST BUTTERMILK-BRINED SOUTHERN FRIED CHICKEN RECIPE …
Web Jul 15, 2015 Directions. Combine the paprika, black pepper, garlic powder, oregano, and cayenne in a small bowl and mix thoroughly with a fork. Whisk the buttermilk, egg, 1 …
From seriouseats.com
From seriouseats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love